CN102413711A - Shelf-stable fermented dairy products and methods of making same - Google Patents
Shelf-stable fermented dairy products and methods of making same Download PDFInfo
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- CN102413711A CN102413711A CN201080018024XA CN201080018024A CN102413711A CN 102413711 A CN102413711 A CN 102413711A CN 201080018024X A CN201080018024X A CN 201080018024XA CN 201080018024 A CN201080018024 A CN 201080018024A CN 102413711 A CN102413711 A CN 102413711A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C17/00—Buttermilk; Buttermilk preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
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Abstract
Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.
Description
The priority and the rights and interests of the U.S. Provisional Patent Application that the application requires to submit on April 24th, 2009 number 61/172,443, the whole contents of wherein said provisional application in this specific reference as a reference.
Background
Content of the present disclosure relates generally to health and nutrition.More specifically, content of the present disclosure relates to the fermented dairy product method of the fermented dairy product and the preparation shelf-stable of shelf-stable.
Nowadays a lot of chilled foods are arranged on market.Refrigeration is to come the method for the shelf-life of food and extend through cooling or frozen food to reduce temperature.In lay up period, the bacterium in the food can cause that food addles in time.Through refrigeration, food can not addle like several weeks or some months in the longer time.Typically need the food of refrigeration to comprise meat products and dairy products, wherein dairy products comprise fermented dairy product such as sour milk.Yet, because refrigeration or freezing relevant energy cost need the food of refrigeration higher than the cost of the food that need not refrigerate on storing usually.
The food of shelf-stable is meant the food that those generally need refrigeration to store, however processed make can be under room temperature or environment temperature the long shelf life of storage of safety.Multiple food is anticorrosion to be used to prolong the shelf life of food with packing technique.The some of them technology comprises the water content that reduces in the food, increases the acidity of food, perhaps through radiation or other mode food is carried out sterilization treatment and then food is sealed in the closed container.Some food can use alternative composition.Yet every kind of dissimilar food all needs specific technology to increase the food shelf life and can change the taste or the quality of food acceptably.
Fermented dairy product such as sour milk are easy to take place protein coagulating when after sweat, being heated.In addition, fermented dairy product on keeping shelf stability and suitable taste is provided and quality in a lot of challenges has been proposed.Therefore, need the fermented dairy product of shelf-stable, it attracts the consumer, and does not need refrigeration.
General introduction
The fermented dairy product that shelf-stable is provided with and preparation method thereof.In common embodiment, the disclosure provides the fermented dairy product of shelf-stable, and it comprises the acidified milk component, stabilizing agent and puree composition.
In the embodiment of this method, the fermented dairy product of shelf-stable is 5 based on the fragrance hobby score of 9 hedonic scales of quantitative middle position test at least.The fermented dairy product of shelf-stable is 5 based on 9 hedonic scale sugariness hobby scores of quantitative middle position test at least.The fermented dairy product of shelf-stable is 5 based on 9 hedonic scale acidity hobby scores of quantitative middle position test at least.In addition, the quantitative middle position test of the fermented dairy product of shelf-stable is 5 based on 9 hedonic scale quality hobby scores at least.
In the embodiment of this method, under shearing, comprise through stablized the protein in the acidified milk component with stabilizer package in the component of adding stabilizing agent to acidified milk.Fermentation milk mix can be heated to the above temperature of 200 ° of F.In addition, this kind method can be implemented under aseptic condition.
Advantage of the present disclosure provides the fermented dairy product of improved shelf-stable, and they are stable the storage 3 months even longer at least on shelf.
Yet another advantage of the present disclosure has provided the improving one's methods of fermented dairy product of preparation shelf-stable.
Another advantage of the present disclosure has provided commercial aseptic product, and it is not granular and in this product shelf life, keeps this characteristic.
Another advantage of the present disclosure has provided the method for the fermented dairy product of preparation shelf-stable, and it typically is easy to adapt to business method in the place of hot worked product based on breast (like pudding).
Another advantage of the present disclosure has provided the method for the fermented dairy product of preparation shelf-stable; This method can be added many different compositions in the fermented dairy product of this kind shelf-stable to and do not influenced the stability of final products, because it relates to the protein matrix of the fermented dairy product of shelf-stable.
Extra characteristics and advantage are also described and from detailed Description Of The Invention, are obviously found out at this paper.
Detailed Description Of The Invention
The fermented dairy product that shelf-stable is provided with and preparation method thereof.The fermented dairy product of shelf-stable can be a shelf-stable, has development suitable quality and taste.In general embodiment, the disclosure provides the fermented dairy product of shelf-stable, and it comprises the acidified milk component, physics or chemical stabilizer and puree composition.The component of acidified milk can be, for example, and the combination of dehydration or fresh yoghurt, sour cream, buttermilk, kefir, cheese or these materials.In embodiment of the present disclosure, the acidified milk component of other the shelf-stable that is fit to also can be used to prepare the fermented dairy product of shelf-stable.
Here, term " shelf-stable " mean can be under room temperature (for example, about 20 ℃ to about 25 ℃) condition long time stored (for example, above 3 months) and can not addle or corrupt.Typical fermented dairy product generally need refrigerate storage, thereby and the fermented dairy product of the shelf-stable in the embodiment of the present disclosure processed they can under room temperature or the environment temperature in airtight container the useful long shelf life of safe storage and can change its taste or quality acceptably.The fermented dairy product of producing can be a shelf-stable, for example surpasses 3 months, 6 months, 12 months, 18 months or the like.
In one embodiment; The fermented dairy product of the shelf-stable among the present invention has such taste and fragrance spectrum, sees from the sensation aspect, and it produces the score of liking apparently higher than the dairy compositions of other shelf-stables and the dairy compositions of refrigeration (for example from the consumer, obtain or receive); Quantitative middle position test based on 9 hedonic scales is 5 at least; 6,7,8 or 9 fragrance is liked score.9 to select hedonic scale be to measure a kind of in the food the most widely used acceptable yardstick.For example, 9 hedonic scales selected are divided into following 1 to 9 point according to the user to the preference of food: extremely like-9; Enjoy a lot-8; Moderate likes-7; Slightly like-6; Dislike also not disliking-5; Slight dislikes-4; Moderate dislikes-3; Very dislike-2; Extremely dislike-1.
The middle position test is the launch test of in controlled environment, carrying out, and this test and the user of family test on the contrary, and the user of family test is carried out in the place of the actual use of product.The middle position test can be carried out in the room in place such as the market.Can recruit the consumer and participate in the research of product to the market, this research can be carried out and accomplish simultaneously.The consumer can be children or adult.Consumer's number can change according to the statistical analysis of carrying out.Should understand to have abundant consumer's number to carry out the relevant check of statistics.
Based on 9 hedonic scales of quantitative middle position test, can have for the fermented dairy product of other characteristic shelf-stables is 5,6,7,8 or 9 score at least.For example, these other characteristics can comprise the outward appearance hobby, color hobby, fragrance hobby, fruit aroma hobby, sugariness hobby, acidity hobby, quality hobby or viscosity hobby.
In one embodiment, stabilizing agent is physics or chemical stabilizer, and is the whey protein concentrate of hydrocolloid or height gelling.This hydrocolloid can be a pectin, gelatin, carrageenan, agar, Arabic gum, mosanom, xanthans, carob gum, the combination of carboxymethyl cellulose (CMC) or these materials.Stabilizing agent can account for about 0.001% to about 10%, preferred about 0.01% to 5%, most preferred about 0.2% to about 0.5% by weight.
In one embodiment, the fermented dairy product of shelf-stable has about 3.8 to about 4.3 pH, and preferred about 3.9 to 4.3, most preferred about 4.1 to 4.3.
As shown in table 1 below, the present invention provides wonderful obvious different and preference aspect viscosity and quality.Viscosity is to use Brookfield RV #6 Spindle to be 5RPM at rotating speed, measures in 10 seconds, is at least 20000 centipoises approximately, 30000 centipoises to about 70000 centipoises preferably approximately, most preferably about 35000 centipoises to about 60000 centipoises.Quality is to use TMS-Pro Texture Analzyer-Serial#07-1066-08 to measure, and scope is extremely about 5000 newton of about 3000 newton, and preferably approximately 3200 newton are to about 4800 newton, and most preferably about 3400 newton are to about 4500 newton.
, the present invention has in having the sour milk products of sour milk (A) and another shelf-stable of fragrance in the comparative analysis of sour milk products (C) of sour milk (B) and refrigeration of similar fragrance; The result shows that product of the present invention and other two set products have statistically-significant difference aspect viscosity and the quality, detail like following table 1-4.
Table 1
Table 2
Table 3
Table 4
Quality-strawberry
Quality-banana
Quality-pears
Quality-peach
Viscosity-strawberry
Viscosity-banana
Viscosity-pears
Viscosity-peach
Among the present invention, trained sense organ group member adopts 100 destructuring linear-scale to carry out sensory test through descriptive analysis.The organoleptic analysis result of quality provides in like following table 5.
The fermented dairy product of shelf-stable can comprise acidulant, includes but not limited to lactic acid, malic acid; Citric acid, tartaric acid, phosphoric acid; Glucono-delta-lactone, the content of these acidulants for by weight about 0.01% to about 2%, preferably by weight 0.1% to 1%.
In one embodiment, can comprise in the present composition up to by weight about 20%, preferably about by weight 3% to 15%, about by weight 5% to about 10% sugar most preferably.The fermented dairy product of shelf-stable also can not contain sugar and comprise sugar-free sweetener maltitol for example alone or in combination, sweet mellow wine, xylitol, hydrogenated starch hydrolysate, sorbierite, lactitol, erythrite etc.Above-mentioned sugar-free sweetener can separately or be united use.
High-intensity manual work or natural sweetener also can be used for the fermented dairy product of shelf-stable.Preferred sweeteners includes but not limited to Sucralose (sucralose) alone or in combination, Aspartame, acesulfame salts, alitame, asccharin and salt thereof, cyclamic acid and salt thereof, glycyrrhizin, stevioside, dihydrochalcone, thaumatin, not Buddhist nun's sugar egg or the like.
In one embodiment, the puree composition comprises the fruit that breaks into mud, and these fruit include but not limited to apple, orange, pears, peach; Strawberry, banana, cherry, pineapple, Kiwi berry, grape; Blueberry, raspberry, mango, guava, european cranberry, the combination of blackberry, blueberry or these fruit.Fruit can be with by weight about 0% to about 80%, and preferably about by weight 3% to about 20%, and most preferably about by weight 5% to about 10% amount exists.Perfume composition usually can be for by weight about 0% to about 10%, and preferably approximately 0.001% to about 5%, and most preferably about by weight 0.1% to about 4%.
In one embodiment, composition of the present invention can comprise vegetable constituent, and this vegetable constituent can be selected from but be not limited to Ipomoea batatas, carrot, pea, kidney bean, pumpkin.
In one embodiment, the fermented dairy product of shelf-stable can further include one or more prebioticses.At this prebiotics of using composition that is selective fermentation, its allow the composition of intestinal microflora and/or active aspect specific change, give benefit to host's health.The limiting examples of prebiotics comprises FOS, inulin, lactulose, galactooligosaccharide; Arabic gum, soyabean oligosaccharides, xylo-oligosaccharide, oligoisomaltose; Oligomeric dragon gallbladder sugar (gentiooligosaccharides), lactosucrose (lactosucrose), glucose oligosaccharide; Oligomeric arabinose (pecticoligosaccharides), resistant starch, the combination of sugar alcohol or these materials.
In one embodiment, the fermented dairy product of shelf-stable can further include one or more probios.As used herein, probio is defined as microorganism (for example, living), and it can give the host health benefit when using with enough amounts.The limiting examples of probio comprises Blastocystis, Debaryomyces, candida, pichia, Torulopsis, aspergillus, rhizopus; Mucor, Penicillium, Torulopsis, Bifidobacterium, Bacteroides, fusobacterium; Fusobacterium, Melissococcus, Propionibacterium, streptococcus, enterococcus spp, lactococcus; Staphylococcus, Peptostrepococcus, bacillus, Pediococcus, Micrococcus; Leuconostoc, Wei Si Bordetella, Aerococcus, wine Coccus, lactobacillus or its combination.
In another embodiment, the fermented dairy product of shelf-stable can further include one or more amino acid.Amino acid whose limiting examples comprises isoleucine, alanine, leucine, asparagine, lysine; Aspartic acid, methionine, cysteine, phenylalanine, glutamic acid; Threonine, glutamine, tyrosine, glycine, valine; Proline, serine, tyrosine, arginine, histidine or these amino acid whose combinations.
In one embodiment, the fermented dairy product of shelf-stable also further comprises one or more symbiotics, nutrient for plants (phytonutrients), anti-oxidant, vitamin and/or mineral matter.Used herein to symbiotics contain the fill-in of prebiotics and probio, said prebiotics and probio one are worked to improve intestinal microflora.The non-limiting instance of nutrient for plants comprises Quercetin, curcumin and limonin.Anti-oxidant is the molecule that can slow down or stop other molecular oxidation effects.The non-limiting instance of anti-oxidant comprises vitamin A, carotenoid, vitamin C, vitamin E, selenium, flavonoids, polyphenol, lycopene, lutein, lignan, Co-Q10 (" CoQ10 ") and glutathione.
The non-limiting instance of vitamin can comprise vitamin A, B compound (like B-1, B-2, B-6 and B-12), C, D, E and K, nicotinic acid and acid vitamin such as pantothenic acid, folic acid and biotin.The non-limiting instance of mineral matter can comprise calcium, iron, zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium and boron.
In alternative embodiment, the disclosure provides the method for the fermented dairy product of preparation shelf-stable.This kind method is included under 33 to 65F the temperature; 10 to 1000rpm; Preferably approximately 50 arrive 500rpm; The shearing condition of most preferably about 100 to 300rpm mixing rotating speeds adds down in physics or chemical stabilizer to the acidified milk component producing the fermentation milk mix of shelf-stable, and to about 165F, preferably approximately 33F is to about 100F at about 33F; Most preferably approximately be 33F to the temperature of about 60F and in the homogenizer in single phase or two stages with about 500psi to about 4000psi; Preferably approximately 500psi is to about 3000psi, and most preferably approximately 500psi joins the puree composition in the fermentation milk mix to the mixing rotating speed of the temperature of about 165F and 10 to 1000rpm at about 33F to the about pressure homogenizing fermentation milk mix of 1500psi; Then in about 10 seconds to about 40 minutes; Approximately 185F heat-treats the fermentation milk mix of shelf-stable to the temperature of about 240F, and the fermentation milk mix that makes shelf-stable is commercial aseptic, thereby forms the fermented dairy product of shelf-stable.Said method can be implemented under aseptic condition.
The unexpected fermented dairy product that produces improved shelf-stable of this method, it has improved taste, viscosity and quality.Especially, the dairy products of refrigeration solidify along with time and temperature, and need obtain the correct viscosity of final products through control.High shear is dispensable and preferred in art methods with heating, because native protein generation viscosity and denseness, it solidifies and forms quality and the viscosity that matrix makes up final products.Preparation method of the present invention provides improved viscosity, quality and taste astoundingly.Though nearly viscosity is adjustable in the art methods, the viscosity among the present invention and the combination of quality provide wonderful improved and preferred compositions.
The first of said method relate to encapsulate shelf-stable with suitable hydrocolloid (for example pectin) or height gelatine whey protein concentrate the acidified milk component with the protein in the acidified milk component of " stablizing " shelf-stable, the fermentation milk mix of homogenizing shelf-stable subsequently.This allows the fermentation milk mix of shelf-stable to be heated to sterilising temp (for example, being higher than 185 ° of F) and can not solidify said protein, thereby obtains the fermented dairy product of level and smooth quality.
In the embodiment of said method, one or more thickeners can include but not limited to the flour and/or the starch of physics or chemical modification, and said flour and/or starch source are in for example rice, wheat; Oat, barley, cassava, goosefoot; Rye, amaranth, corn or potato.Before heat treatment, spices and/or pigment are joined in the newborn mixture of fermentation.The acidified milk component of shelf-stable can be a sour milk, sour cream, buttermilk or its combination.
Embodiment of the present disclosure has advantageously provided the ability of the fermented dairy product of producing commercial aseptic shelf-stable, and this fermented dairy product is not granular and in this product shelf life, keep this characteristic.Be generally used for the fermented dairy product that the obtainable method of commercial sources can be used for preparing shelf-stable that passes through of heat treated dairy produce (like pudding).Can multiple composition be added in the fermented dairy product of this kind shelf-stable and do not influence the stability of final products in process of production, because stability relates to the protein matrix of the fermented dairy product of shelf-stable.
Embodiment
Through the mode of instance rather than restriction a plurality of embodiment of the present disclosure is described.The preparation that provides below only is used for example, and the technical staff can make amendment on the degree of necessity according to needed concrete characteristic.
Embodiment 1
Yogurt mixt-banana
| The material title | Percentage |
| Full fat yoghourt, refrigeration | 85.06 |
| Sugar | 5.54 |
| The banana puree removes seed | 5.00 |
| The tapioca that physical method is handled | 3.50 |
| Spices, banana | 0.54 |
| Pectin | 0.35 |
| The pigment curcumin | 0.003 |
| Citric acid | 0.01 |
Yogurt mixt-peach
| The material title | Percentage |
| Full fat yoghourt, refrigeration | 85.15 |
| Sugar | 5.55 |
| Peach puree concentrate | 3.04 |
| The water that is used for the reconstruct puree | 1.86 |
| The tapioca that physical method is handled | 3.50 |
| Spices, peach | 0.54 |
| Pectin | 0.35 |
| Pigment, roucou | 0.01 |
| Citric acid | 0.01 |
Should be appreciated that the multiple change that present embodiment preferred described herein is carried out and modifying is conspicuous for a person skilled in the art.Can make these changes and modification and can not depart from the spirit and the scope of the application's theme, also can not reduce the advantage of its expection.Therefore can expect that these changes and modification are covered by accompanying claims.
Claims (46)
1. the fermented dairy product of shelf-stable, it comprises acidified milk component, stabilizing agent and puree composition.
2. the fermented dairy product of the shelf-stable of claim 1, wherein to have based on 9 hedonic scales of quantitative middle position test be that 5 fragrance is liked score to the fermented dairy product of this shelf-stable at least.
3. the fermented dairy product of the shelf-stable of claim 1, wherein to have based on 9 hedonic scales of quantitative middle position test be that 5 sugariness is liked score to the fermented dairy product of this shelf-stable at least.
4. the fermented dairy product of the shelf-stable of claim 1, wherein to have based on 9 hedonic scales of quantitative middle position test be that 5 acidity is liked score to the fermented dairy product of this shelf-stable at least.
5. the fermented dairy product of the shelf-stable of claim 1, wherein to have based on 9 hedonic scales of quantitative middle position test be that 5 quality is liked score to the fermented dairy product of this shelf-stable at least.
6. the fermented dairy product of the shelf-stable of claim 1, wherein the acidified milk component of this shelf-stable is selected from sour milk, sour cream, buttermilk and their combination.
7. the fermented dairy product of the shelf-stable of claim 1, wherein said stabilizing agent is physics or chemical stabilizer, and is selected from hydrocolloid or height gelatine whey protein concentrate.
8. the fermented dairy product of the shelf-stable of claim 7, wherein said stabilizing agent are selected from the combination of pectin, gelatin, carrageenan, agar, Arabic gum, mosanom, xanthans, carob gum, carboxymethyl cellulose, height gelatine whey protein concentrate and these materials.
9. the fermented dairy product of the shelf-stable of claim 1, wherein said physically stable agent accounts for 0.001% to 10% by weight.
10. the fermented dairy product of the shelf-stable of claim 1, it has scope is 3.8 to 4.3 pH.
11. the fermented dairy product of the shelf-stable of claim 1; Wherein said puree composition comprises the fruit of pureeization, and said fruit is selected from apple, orange, pears, peach, strawberry, banana, cherry, pineapple, Kiwi berry, grape, blueberry, raspberry, mango, guava, european cranberry, blackberry, blueberry and combination thereof.
12. the fermented dairy product of the shelf-stable of claim 1, it further comprises prebiotics.
13. the fermented dairy product of the shelf-stable of claim 12, wherein said prebiotics are selected from partial hydrolysis guar gum, FOS, inulin, lactulose, galactooligosaccharide, Arabic gum, soyabean oligosaccharides, xylo-oligosaccharide, oligoisomaltose, oligomeric dragon gallbladder sugar, lactosucrose, glucose oligosaccharide, oligomeric arabinose, resistant starch, sugar alcohol and combination thereof.
14. the fermented dairy product of the shelf-stable of claim 1, it further comprises probio.
15. the fermented dairy product of the shelf-stable of claim 14, wherein said probio are selected from Blastocystis, Debaryomyces, candida, pichia, Torulopsis, aspergillus, rhizopus, mucor, Penicillium, Torulopsis, Bifidobacterium, Bacteroides, fusobacterium, Fusobacterium, Melissococcus, Propionibacterium, streptococcus, enterococcus spp, lactococcus, staphylococcus, Peptostrepococcus, bacillus, Pediococcus, Micrococcus, Leuconostoc, Wei Si Bordetella, Aerococcus, wine Coccus, lactobacillus and its combination.
16. the fermented dairy product of the shelf-stable of claim 1, it further comprises the component that is selected from symbiotics, nutrient for plants and combination thereof.
17. the fermented dairy product of the shelf-stable of claim 1, it further comprises amino acid.
18. the fermented dairy product of the shelf-stable of claim 17, wherein said amino acid is selected from isoleucine, alanine, leucine, asparagine, lysine, aspartic acid, methionine, cysteine, phenylalanine, glutamic acid, threonine, glutamine, tyrosine, glycine, valine, proline, serine, tyrosine, arginine, histidine and combination thereof.
19. the fermented dairy product of the shelf-stable of claim 1, it further comprises anti-oxidant.
20. the fermented dairy product of the shelf-stable of claim 1, it further comprises vitamin.
21. the fermented dairy product of the shelf-stable of claim 1, it further comprises mineral matter.
22. the method for the fermented dairy product of preparation shelf-stable, this method comprises:
Under shearing condition, add stabilizing agent to acidified milk component to produce the fermentation milk mix of shelf-stable;
The homogenizing fermentation milk mix;
The puree composition is joined fermentation milk mix; And
The heat treatment fermentation milk mix makes that fermentation milk mix is the commercial aseptic fermented dairy product with the formation shelf-stable.
23. the method for claim 22 wherein adds stabilizing agent to acidified milk component and comprises through the physically stable agent and encapsulate to stablize the protein in the acidified milk component under shearing condition.
24. the method for claim 22 wherein is heated above said fermentation milk mix the temperature of 185 ° of F.
25. the method for claim 22, wherein this method is carried out under aseptic condition.
26. the method for claim 22 is wherein added at least a thickener, spices, sweetener, acidulant and pigment in the said mixture to before heat treatment.
27. the method for claim 22, wherein to have based on 9 hedonic scales of quantitative middle position test be that 5 fragrance is liked score to the fermented dairy product of shelf-stable at least.
28. the method for claim 22, wherein to have based on 9 hedonic scales of quantitative middle position test be that 5 sugariness is liked score to the fermented dairy product of shelf-stable at least.
29. the method for claim 22, wherein to have based on 9 hedonic scales of quantitative middle position test be that 5 acidity is liked score to the fermented dairy product of shelf-stable at least.
30. the method for claim 22, wherein to have based on 9 hedonic scales of quantitative middle position test be that 5 quality is liked score to the fermented dairy product of shelf-stable at least.
31. the method for claim 22, the perhaps fresh newborn component of doing of wherein said fermentation is selected from sour milk, sour cream, buttermilk, kefir and combination thereof.
32. the method for claim 22, wherein said stabilizing agent are physics or chemical stabilizer.
33. the method for claim 32, wherein said stabilizing agent are selected from the combination of pectin, gelatin, carrageenan, agar, Arabic gum, mosanom, xanthans, carob gum, carboxymethyl cellulose, height gelatine whey protein concentrate and these materials.
34. the method for claim 22, wherein said stabilizing agent accounts for 0.001% to 10% by weight.
35. it is 3.8 to 4.3 pH that the method for claim 22, the fermented dairy product of wherein said shelf-stable have scope.
36. the method for claim 22; Wherein the puree composition comprises the fruit of pureeization, and said fruit is selected from apple, orange, pears, peach, strawberry, banana, cherry, pineapple, Kiwi berry, grape, blueberry, raspberry, mango, guava, european cranberry, blackberry, blueberry and combination thereof.
37. the method for claim 22, the fermented dairy product of wherein said shelf-stable further comprises prebiotics.
38. the method for claim 22, wherein said prebiotics are selected from partial hydrolysis guar gum, FOS, inulin, lactulose, galactooligosaccharide, Arabic gum, soyabean oligosaccharides, xylo-oligosaccharide, oligoisomaltose, oligomeric dragon gallbladder sugar, lactosucrose, glucose oligosaccharide, oligomeric arabinose, resistant starch, sugar alcohol and combination thereof.
39. the method for claim 22, the fermented dairy product of wherein said shelf-stable further comprises probio.
40. the method for claim 39, wherein said probio are selected from Blastocystis, Debaryomyces, candida, pichia, Torulopsis, aspergillus, rhizopus, mucor, Penicillium, Torulopsis, Bifidobacterium, Bacteroides, fusobacterium, Fusobacterium, Melissococcus, Propionibacterium, streptococcus, enterococcus spp, lactococcus, staphylococcus, Peptostrepococcus, bacillus, Pediococcus, Micrococcus, Leuconostoc, Wei Si Bordetella, Aerococcus, wine Coccus, lactobacillus and its combination.
41. the method for claim 22, wherein the fermented dairy product of shelf-stable further comprises the component that is selected from symbiotics, nutrient for plants and combination thereof.
42. the method for claim 22, the fermented dairy product of wherein said shelf-stable further comprises amino acid.
43. the method for claim 42, wherein said amino acid is selected from isoleucine, alanine, leucine, asparagine, lysine, aspartic acid, methionine, cysteine, phenylalanine, glutamic acid, threonine, glutamine, tyrosine, glycine, valine, proline, serine, tyrosine, arginine, histidine and combination thereof.
44. the method for claim 22, the fermented dairy product of wherein said shelf-stable further comprises anti-oxidant.
45. the method for claim 22, the fermented dairy product of wherein said shelf-stable further comprises vitamin.
46. the method for claim 22, the fermented dairy product of wherein said shelf-stable further comprises mineral matter.
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| CN201510469647.3A CN105145818A (en) | 2009-04-24 | 2010-04-23 | Shelf-stable fermented dairy products and methods of making same |
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| PCT/US2010/032263 WO2010124224A1 (en) | 2009-04-24 | 2010-04-23 | Shelf-stable fermented dairy products and methods of making same |
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| CN201510469647.3A Division CN105145818A (en) | 2009-04-24 | 2010-04-23 | Shelf-stable fermented dairy products and methods of making same |
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| EP (1) | EP2421387B1 (en) |
| JP (1) | JP2012524549A (en) |
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| CN103564345A (en) * | 2013-11-19 | 2014-02-12 | 绿雪生物工程(深圳)有限公司 | Semi-fermented acidic milk pudding and preparation method thereof |
| CN105813479A (en) * | 2013-12-16 | 2016-07-27 | 雀巢产品技术援助有限公司 | Food composition comprising ferrous picolinate |
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| CN105454423A (en) * | 2014-09-12 | 2016-04-06 | 杭州维力佳食品有限公司 | Banana-flavored fermentation type milk containing beverage and production method thereof |
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| CN114502003A (en) * | 2019-09-12 | 2022-05-13 | 科·汉森有限公司 | Lactic acid bacteria for heat-treated food products stored at ambient temperature |
Also Published As
| Publication number | Publication date |
|---|---|
| PL2421387T3 (en) | 2017-06-30 |
| EP2421387A1 (en) | 2012-02-29 |
| RU2490935C2 (en) | 2013-08-27 |
| CN105145818A (en) | 2015-12-16 |
| RU2011147706A (en) | 2013-05-27 |
| NZ595665A (en) | 2013-10-25 |
| MX344977B (en) | 2017-01-12 |
| EP2421387B1 (en) | 2016-11-23 |
| AU2010238667B2 (en) | 2014-10-30 |
| SG175087A1 (en) | 2011-11-28 |
| ES2613604T3 (en) | 2017-05-24 |
| BRPI1013834A8 (en) | 2018-04-03 |
| CA2759683A1 (en) | 2010-10-28 |
| CA2759683C (en) | 2016-04-12 |
| JP2012524549A (en) | 2012-10-18 |
| MX2011010945A (en) | 2011-11-02 |
| AU2010238667A1 (en) | 2011-11-17 |
| MY165198A (en) | 2018-02-28 |
| US20120114625A1 (en) | 2012-05-10 |
| BRPI1013834A2 (en) | 2017-08-29 |
| WO2010124224A1 (en) | 2010-10-28 |
| ZA201108615B (en) | 2013-05-29 |
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